“Mitta ghallele Salla Gojju (Brined/ Salt Preserved Jackfruit Chutney) with Garlic” ... this is a tasty garlic flavored spicy gojju/ chutney type of side dish prepared using salt preserved (brined/ mitta ghallele) jackfruit … tastes great served with steaming hot rice (sheetHa) or Pejja (Rice Porridge) … Yummilicious …
** I have written a lot about brine/ mitta ghallele/ salt preserved items in the Blog before and I really think I have covered up all I had to say or all that I know of. Brined dishes have a different taste altogether that is very difficult to pen down and one really needs to savor them to know the difference. I have shared quite a number of recipes using brined veggies to which I will be sharing a common link at the bottom of this recipe. If you browse through you will get them all and more that will follow for sure.
** I have included a picture collage here and also shared process of brining various items elsewhere in Blgo, to which I am sharing a common link at the bottom of this recipe. I must mention that the recipe is almost same as others except for minute changes. You can use readily available/ tinned raw jackfruit as shown in the picture too. Just be sure to use the jackfruit that are brined/ salt preserved just before they turn ripe/ the ones used for preparing jackfruit fries for this recipe.
** Here is my recipe for “Mitta ghallele Salla Gojju (Brined/ Salt Preserved Jackfruit Chutney) with Garlic” … My Style …
** Ingredients :
Mitta ghallele Salla/ Salt preseved Jackfruit/ Brined Jackfruit/ Ponsa Saala : 15-20
Coconut/ Soyi/ Nariyal : 1 heaped cup finely grated.
Kashmiri Red Chillies/ Byadgi Mirchi/ Kumte Mirsanga : 8-10
OR
Kashmiri Red Chilly Powder : 2 tblsp
Tamarind/ Imly/ Chinchama : one small ball, say 1 tblsp
Garlic/ Losun/ Lehsun : 10-12 large sized skinned.
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
** Salt/ Namak/ Meeta to be added only if required.
** Important Note : Just be sure to use those jackfruit kernels that are brined just before they turn ripe/ the ones used for preparing jackfruit fries for this recipe. Also remember to soak them in water for few hours or overnight, change water a few times. This procedure is must to be carried out to remove the excess salt content in the brined ingredients and is necessary to be followed.
** Add the mitta ghallele salla/ brined jackfruit in plenty of water for an hour or so, changing the water once or twice in between. You can also leave it overnight if they are too salty and this helps in losing salt to water a lot. Drain off all the water and then cut them roughly into small sized pieces, put in mixer grinder and grind to a smooth paste.
** Add chilly powder/ chillies, coconut, garlic, tamarind to ground jackfruit and further grind all to a very smooth paste with water. Use minimum water or as is required as we want to keep the texture of the gojju thick. Remove gojju into a bowl, check consistency and add more water if necessary along with raw coconut oil and mix well.
** Note : Coconut Oil tastes the best and is really good for health. I suggest you try it out, however, if need be you can use any other edible oil too.
** Addition of Salt/ Namak/ Meeta : Add in salt to gojju only after checking out on taste. Sometimes brined ingredients have loads of salt content in them and how much ever we soak and remove via the change of water frequently even then it is not sufficient and they tend to be salty when done and addition of more salt without checking can be disastrous. So, do remember to keep this in mind.
** “Mitta ghallele Salla Gojju (Brined/ Salt Preserved Jackfruit Chutney) with Garlic” is done and ready to be served. Tastes best served as side dish with Rice or Pejja (Rice Porridge). Though this gojju, that looks like chutney is usually not served with dosa or idly etc. as personally I don’t feel it goes well with them, however if you wish, you may do so. The spice level can be increased or decreased depending upon individual/ family spicy level desired, so is the case with addition of garlic/ losun.
** In olden days Pejje Jevan ie Rice porridge food was relished at dinnertime during monsoon season and the women of the home prepared this gojju to be served along with it. It tickles the taste buds being spicy, tangy and gives some sort of satisfaction when relished with steaming hot porridge. Do try out, if you like rice porridge like me, you can add on some fryums or vodi or papad and it will turn out a fantastic combo meal.
** Note : If you go through some of my gojju items prepared with brined sour veggies eg. raw mango, then the tamarind is not added as there is enough of tartness in the veggie. As in this recipe the brine jackfruit used has no tart taste, I have added on tamarind while grinding the masala. You can also add bimbul/ tree sorrel fruit or karmbal/ star fruit too in which case just cook it a little bit before grinding to avoid the gojju turning rancid.
** Note : This gojju is not heated/cooked, so it does not remain edible at room temperature once it cross the time limit of say 3-4 hours, the very reason why it is prepared just before serving time. However, in case you want to use the same after a few hours, just store it in airtight contained in refrigerator and remove 20 minutes prior to serving. When refrigerated it remains good for about 2-3 days, if stored immediately on preparing.
** Sharing a common link to all “Gojju” items in the blog that are prepared both with fresh ingredients as well as brined. Also sharing common link to “Brine” items, which also includes the post on method of brining of jackfruit … Just browse through in leisure and try out recipes that your family and you would love to relish …
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Thanks.